Refrigerator Dill Pickles
These Refrigerator Dill Pickles are crisp, tangy, and packed with fresh garlic and dill flavor. A quick stovetop brine and a few days in the fridge deliver perfect homemade pickles with no canning required.
Equipment
- 2 (1-quart) wide-mouth glass jars with lids
- Medium saucepan
- Cutting Board
- Chef's Knife
Ingredients
- 1.5 lbs Kirby or Persian cucumbers sliced into spears and rounds
- 1 bunch fresh green dill sprigs feathery sprigs
- 6 cloves garlic whole, peeled
- 1.25 cups distilled white vinegar 300ml
- 1.25 cups filtered water 300ml
- 2 tbsp kosher salt 30g
- 1 tbsp granulated sugar 12g
- 1 tsp black peppercorns whole
Instructions
- Wash and dry the cucumbers. Slice them into spears and rounds, discarding the blossom ends. Peel the garlic cloves and gently smash them with the side of a knife. Rinse the dill sprigs and pat dry.
- Divide the dill sprigs, garlic cloves, and peppercorns evenly between two clean 1-quart jars. Tightly pack the cucumber spears and rounds into the jars, leaving about ½ inch of headspace at the top.
- In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and let cool for 5 minutes.
- Carefully pour the warm brine over the cucumbers in each jar, making sure all the cucumbers are fully submerged. Leave that ½ inch of headspace. Tap the jars gently on the counter to release any air bubbles.
- Wipe the jar rims clean, screw on the lids tightly, and let the jars cool to room temperature on the counter. Then transfer them to the refrigerator. Let the pickles brine for at least 3 days before tasting.
Notes
Storage: Keep the pickles in their sealed jars in the fridge for up to 2 months. Always use clean utensils to remove them.
Reheating: Not applicable; these are served cold.
Best Tips: Use firm, fresh Kirby or Persian cucumbers and trim the blossom ends to keep pickles crunchy. Let the brine cool slightly before pouring to avoid softening the cucumbers. A grape leaf or pinch of black tea in each jar adds extra crispness.
Variations: Add red pepper flakes or sliced jalapeño for spicy pickles. Increase sugar to ¼ cup and add mustard seeds for bread and butter style. Swap half the vinegar with apple cider vinegar for a fruitier brine.